Peanut Ginger Noodles

Ingredients

• 2 ½ teaspoons grated lime peel
• ¼ cup lime juice
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons water
• 1 teaspoon sesame oil
• ⅓ cup creamy peanut butter
• 2 ½ teaspoons fresh minced ginger root
• 2 cloves minced garlic
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 8 ounces whole wheat linguine, (uncooked)
• 2 cups fresh broccoli florets
• ½ cup shredded carrots
• 1 small julienned red pepper
• 2 chopped green onions, (for garnish)

Steps

1. 1

   Place 2 ½ teaspoons grated lime peel, ¼ cup lime juice, 2 tablespoons low-sodium soy sauce, 2 teaspoons water, 1 teaspoon sesame oil, ⅓ cup creamy peanut butter, 2 ½ teaspoons fresh minced ginger root, 2 cloves minced garlic , ¼ teaspoon salt, and ¼ teaspoon pepper into a food processor.

2. 2

   Blend until smooth and creamy and set aside.

3. 3

   Cook 8 ounces whole wheat linguine, according to the package directions. Add 2 cups fresh broccoli florets in the last 5 minutes of the noodle cooking time. Drain the noodles and broccoli and set aside.

4. 4

   Place the cooked inguine and broccoli into a large bowl. Add ½ cup shredded carrots and 1 small julienned red pepper.

5. 5

   Add the peanut sauce and toss to combine. Garnish with 2 chopped green onions,